Ingredients
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons cumin powder
- 1 1/4 teaspoons pumpkin pie spice divided
- 2 pounds grass-fed chuck roast
- 1/2 cup salsa of choice
- 1/2 cup beef broth
- 1/3 cup pure canned pumpkin
- Paleo tortillas or lettuce, for serving
- Cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over high heat.
- While the olive oil heats, mix together the salt, cumin, and pumpkin pie spice in a small bowl. Rub it all over the roast, making sure to really press it into all sides.
- Place the roast in the hot skillet and cook until golden brown, about 3 minutes. Flip the roast and repeat on the other side, so both sides are seared.
- While the meat sears, combine the salsa, beef broth, and pumpkin in the bottom of a 5- or 6-quart slow cooker. Stir until mixed.
- Place the seared meat in the slow cooker with the pumpkin mixture. Cover and cook until the meat is falling apart and very tender, about 6-8 hours.
- Transfer the meat to a cutting board and let it cool for a few minutes. Shred the meat using two forks.
- Skim the excess fat off the top of the liquid in the slow cooker and discard. Add the shredded beef back into the slow cooker and stir until all the juices are absorbed and the meat is nice and saucy.
- Garnish with cilantro. Serve over a salad, on a Paleo tortilla, or in a lettuce wrap.
